- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Hot plate burner)
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Covered in deep bowl in walk in unit. **Corrective action by immediately giving cold water rinse and spread in thin layer on sheet pan in walk in unit. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Lasagna portion in walk in. )
- Intermediate - Slicer blade soiled with old food debris.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. (Sauce prepared previous night, cooled in walk in overnight.)
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. (57°F -63°F sauce in walk in from previous night)
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. (Multiple spice containers and in dry yeast container)
- Basic - Ceiling tile in disrepair in storage closet by rear door. Insulation is exposed.
- Basic - Clean food prep utensils and silverware stored in dirty drawer or rack.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Cup of coffee next to microwave.)
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Floor soiled/has accumulation of wet debris under storage shelf in dish machine room.
- Basic - Squeeze bottles containing a food product not labeled. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris behind mixer and adjacent prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Single pizza, time held, discarded immediately.
- High Priority - Roach excrement and/or droppings present. 5 in utensil tray in dish room. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. (With clean bowl mounted on unit)
- Intermediate - Accumulation of food debris/grease on container of yeast in walk in cooler. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Milk in walkin cooler.)
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No probe thermometer provided to measure temperature of food products.0degF-212degF for use on cold foods. **Repeat Violation**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Containers of sauce and pickles stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor and wall junctures not coved in food preparation behind cooler.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles throughout kitchen.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced tomatoes observed being cut with bare hands. Tomatoes are for sandwich station. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over milk, cooked sausage, cheese in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Lysol can stored next to garlic bread seasoning. **Corrected On-Site**
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous food not cleaned at least every four hours. Slicer.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products below 135°F. Only a large meat thermometer was provided.
- Intermediate - Non-pitting surface rust on food-contact equipment. On can opener.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Book and certificate supplied but not completed.
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6/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler
- Basic - Clean equipment stored on floor. Pizza pans
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger and chicken stored over ready to eat foods in walk in cooler
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk 1/2 gallon
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade soiled with old food debris.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Lights missing the proper shield, sleeve coatings or covers. in walk in cooler
- Observed clean equipment stored on floor. in warewashing room
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. marinara sauce hot holding at 105 degrees note item reheated Corrected On Site.
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(sandwich cooler in front area, all potentially hazardous foods moved)
- Critical - Hand wash sink lacking proper hand drying provisions.(both hand sinks and restroom ) Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(bare wood used as shelving next to hand wash sink)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sliced meats, cheeses, cooked chicken and pasta at 44-50 degrees f, moved to freezer ) Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.(k class) Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.(pizza, gave time as a public health control) Corrected On Site.
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6/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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